Recipes Included On This Page New Fashioned Scalloped Potatoes Normandy Simmer Pot Notentaartje (Little Nut Pie) Nuoc Cham (Vietnamese Hot Sauce) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New Fashioned Scalloped Potatoes Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 med. potatoes -- pared, diced (12 to 14) 1 cup water 2 teaspoons salt 2/3 cup margarine 2/3 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 6 cups scalded milk 1 4 ounce jar pimiento -- chopped 8 green onions with tops -- sliced 1 pound sharp cheddar cheese -- diced 2 cups buttered soft bread crumbs Put potatoes, 1 cup water and 2 teaspoons of salt in pan. Cover and bring to a boil. Lower heat. Cook for 10 minutes until tender. Drain. Make white sauce in Microwave from margarine, flour, salt, pepper and scalded milk. Stir in pimiento, green onion, cheese and potatoes. Turn into buttered casserole. Top with buttered crumbs. Bake at 350 F. for 30 minutes. Contributed to the FareShare Gazette by bobbi744@acd.net; 2 November 2000. <http://fareshare.net> NOTES : A real favorite recipe. Easily cut in half by making half of the sauce and using about 8 potatoes. To make crumbs: butter bread and tear into blender. Blend. Source : "Source Unknown" S(MC formatting by): "bobbi744@acd.net ICQ# 12099532" - - - - - - - - - - - - - - - - - - - Per serving: 314 Calories (kcal); 20g Total Fat; (55% calories from fat); 11g Protein; 24g Carbohydrate; 34mg Cholesterol; 691mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates * Exported from MasterCook * Normandy Simmer Pot Recipe By :TransAlta 1994 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound boneless pork butt, cut in 1" cubes -- (750 g) 1 tablespoon vegetable oil -- (15 mL) 1 cup chopped onion -- (250 mL) 1/3 cup all-purpose flour -- (75 mL) 1/2 teaspoon salt -- (2 mL) 1 teaspoon dried thyme -- (5 mL) 1/4 teaspoon ground sage -- (1 mL) 1 3/4 cup apple juice -- (300 mL) 1 cup chicken broth -- (250 mL) 1 pepper, red or green -- (sliced) 2 cups carrots -- (500 mL); 2" long -- julienned 1 cup mushrooms -- (250 mL); sliced 2 apples -- cored & sliced 1. In an electric frypan, cook pork cubes in oil on medium-high heat until 1 or 2 sides are browned. Add onion and cook until pork is completely browned. 2. Sprinkle four over pork and onion, then add salt, thyme and sage. Stir into pork until flour is absorbed. Gradually stir in apple juice and chicken broth. Bring to a boil, stirring constantly until sauce is smooth. 3. Reduce heat to low. Cover and cook for 45 minutes, stirring occasionally. Add water (250 to 500 mL/1 to 2 cups) as required to keep pork from sticking. 4. Stir in red pepper, carrots and mushrooms. Cover and cook 15 minutes or until pork is tender. 5. Add apples, then cover and cook 5 to 10 minutes or until they are just tender. MICROWAVE METHOD: Vegetable oil is omitted and amount of chicken broth is reduced for this method. In a 2.5 L (2 1/2 qt) casserole dish, combine pork cubes, onion, red pepper, carrots and mushrooms. 2. In a small bowl stir flour into apple juice or apple cider until smooth. Gradually stir in 50 mL (1/4) cup chicken broth, then add salt, thyme and sage. Pour over pork and vegetables. 3. Microwave, covered, on high (100%) for 12 to 14 minutes or until liquid bubbles, stirring once or twice. 4. Change power lever to medium low (30%). Microwave, covered, for 45 minutes, or until pork is tender, stirring occasionally. 5. Add apples. Microwave, covered, on medium low (30%) for 5 minutes or until apples are tender. NOTES : Apple cider may be used instead of apple juice. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 14 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 870 Calories (kcal); 18g Total Fat; (17% calories from fat); 16g Protein; 170g Carbohydrate; 0mg Cholesterol; 1941mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 8 Vegetable; 6 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Notentaartje (Little Nut Pie) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/4 ounces flour and some for the working space 2 5/8 ounces sugar 2 5/8 ounces butter 1 pinch salt 6 dried apricots -- see note 6 1/8 ounces mixed nuts -- natural 5 1/4 ounces brown sugar 1/2 cup whipped cream A round baking form ( 8 inch in diameter), baking paper. Note : the apricots were dried and you have to put them in water for one night. A delicious pie for cold December days. Put in a bowl: flour, sugar, butter, salt. Knead with your hands to a dough. Put in refrigerator for 20 minutes to rest. Pre-heat oven. 175 degrees C / 350 degrees F / Gas oven mark 3. Put baking paper in the form, roll out the dough and put it in the form. Slice the apricots in little cubes and divide these over the dough. Chop nuts. Put sugar and 1 fluid ounce of water in a pan, solve sugar in it and let it caramelize. Stir in the cream and nuts, divide this mixture over the apricot cubes. Bake the pie in the middle of the oven in about 50 minutes. MC formatted by Hallie. Contributed to the FareShare Gazette by Bianca; 19 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 843 Calories (kcal); 31g Total Fat; (30% calories from fat); 12g Protein; 142g Carbohydrate; 41mg Cholesterol; 155mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates * Exported from MasterCook * Nuoc Cham (Vietnamese Hot Sauce) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-11 Nov. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- minced 1/4 teaspoon pepper flakes red -- crushed 2 tablespoons fish sauce 2 teaspoons sugar 1 teaspoon minced lime peel 2 teaspoons lime juice 3 tablespoons water Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes; then add lime juice, fish sauce, water and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. This is used almost daily by my Vietnamese sister-in-law and I even became fond of it myself served on vegetables, meats and fish. MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; 17 November, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); 1g Total Fat; (35% calories from fat); trace Protein; 4g Carbohydrate; 1mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

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